Creamy Cauliflower Gratin

I get giddy just thinking about this dish! Pull up a seat and let me tell you a thing or two about this creamy, dairy-free, comfort food concoction. Gratin’s are traditionally a pretty heavy side-dish loaded with potatoes and cheese. Don’t get me wrong, I love both of those dearly, but I’ll be close to a nap once I finish my last bite. I wanted something lighter, less coma-inducing, while still keeping all the creamy and starchy consistencies. So this happened. Seriously, give it a go if you’re into comfort food but want to feel energized, satisfied, and all giddy inside.

Creamy Cauliflower Gratin

4-5 Servings, gluten-free, vegan/vegetarian option


  • 3 cups diced russet potatoes (about 3-4 small potatoes, can sub different potato type)
  • 1 cup shallots (sub onion)
  • 1 head of cauliflower, diced
  • 1 Tbsp olive oil
  • 1 cup cashews
  • 1 can great northern beans/cannellini beans
  • 1 Tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 1 tsp thyme/rosemary fresh
  • ½-3/4 tsp salt
  • pepper to taste
  • 1/2 tsp garlic powder
  • 2 garlic cloves
  • 1 cup water
  • Optional for non-Vegetarian/Vegan: 2 cups diced sausage
  • 1/3 cup breadcrumbs to top (sub gluten-free breadcrumbs per preference)


Soak the cashews in boiling water for at least 20-30 min (the longer you soak, the creamier they are. 1 hour is best if you have the time!), then drain and rinse. In a baking dish, add the cauliflower, potatoes, shallots, sausage (if using) half of the salt, pepper, olive oil, and garlic powder and toss well. Bake at 375F until the cauliflower and potatoes are cooked through, about 25 minutes. Meanwhile, add the cashews you were soaking earlier into a blender with 1 cup water, garlic cloves, and remaining salt – blend well until a smooth consistency is achieved.

Remove the cauliflower and potato mixture from the oven once cooked through, you have two options: 1) Leave everything in the baking dish and simple pour the cashew cream sauce over the cauliflower and potatoes and mixing slightly, or 2) transfer the cauliflower and potato mixture into ramekins and top with the cashew cream to make individualized servings. Place the dish back into the over for 5 minutes, then remove and sprinkle breadcrumbs on top, and broil for 2-3 minutes. The breadcrumbs can burn quickly so keep an eye on them! Serve immediately or store in an airtight container in the fridge for up to four days.